Macaroni and Tomatoes

Heat together cooked elbow macaroni, mushrooms, and stewed tomatoes, and this low-fat side dish is ready. Just sprinkle on some cheddar cheese.

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1 users rated this recipe an average rating of 2.0
Yields:
6 side-dish servings
Start to Finish:
20 mins
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Macaroni and Tomatoes

Ingredients
4
ounces elbow macaroni (1 cup)
1
8 ounce can stewed tomatoes
1
cup sliced fresh mushrooms
1/4
teaspoon dried oregano, crushed
 
pepper
1/4
cup shredded low-fat cheddar cheese (1 ounce)

Directions

  1. In a large saucepan cook macaroni in boiling water for 6 to 8 minutes or until nearly tender. Drain well; return macaroni to the saucepan.
  2. Add undrained tomatoes, the mushrooms, oregano, and pepper. Cover and simmer for 5 minutes or until macaroni is tender and most of the liquid is absorbed.
  3. Pour into a serving bowl; sprinkle with cheese. Makes 6 side-dish servings.

Nutrition Facts

(Macaroni and Tomatoes)
    Per serving:
  • 97 kcal cal.,
  • 1 g fat
  • 3 mg chol.,
  • 132 mg sodium,
  • 17 g carb.,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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